Fried Broccoli with Scallops
1.
To prepare the ingredients, just use one for the smaller broccoli. The one I used was a bit bigger, so I cut half of it; the scallop scallops were dug out from fresh scallops.
2.
Broccoli breaks into small flowers, soak in clean water for ten minutes, and you can put a little salt in the water. The broccoli should be washed several times after soaking. Do not throw away the roots of broccoli, peel off the old skin and slice; wash the carrots After slicing for later use.
3.
Boil the water, add the broccoli and blanch the carrots when the water is boiled. This will make it easy to fry. After blanching, remove and set aside. In addition, the blanching time should not be long to avoid bad taste.
4.
Start the wok, heat the pan with cold oil, add the sliced green onion, ginger and garlic, and fry until fragrant. Put the carrots in the oil and fry for a while. The carrots absorb the oil.
5.
Add broccoli and stir-fry for a while, add a little sugar and stir-fry until fresh.
6.
Put the scallop rods in and continue to stir fry. You can grill the vegetables at the side of the pan. The scallop rods will be cooked after a few stirs at the bottom of the pan. Finally, put a proper amount of salt and stir well.
7.
If you like to eat a bit softer, you can cover the pot and simmer for a while, then season with salt.
Tips:
For those who like to eat crispy and raw taste, broccoli and carrots do not need to be blanched. Scallop scallops are fresh scallops bought by myself and scooped out one by one with a spoon. If you use dried scallops, you need to soak them in advance.
